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rzo Bowl with Tzatziki Feta Yogurt Sauce Recipe

rzo Bowl with Tzatziki Feta Yogurt Sauce Recipe
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★★★★★

4.7 from 22 reviews

This Lemon Dijon Chicken Orzo Bowl with Tzatziki Feta Yogurt Sauce is a vibrant, healthy, and satisfying meal combining tender lemon-mustard marinated chicken, perfectly cooked orzo, fresh vegetables, and a creamy, tangy tzatziki and feta sauce. Ideal for a quick weeknight dinner or meal prep, this dish balances bright Mediterranean flavors with protein-packed ingredients.

Ingredients

Scale

Lemon Dijon Chicken

  • 2 boneless, skinless chicken breasts, sliced
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Orzo Base

  • 1 cup dry orzo pasta
  • 2 cups water or chicken broth
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Bowl Toppings

  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons chopped fresh parsley

Tzatziki Feta Yogurt Sauce

  • 1/2 cup plain Greek yogurt
  • 1/4 cup crumbled feta cheese
  • 1/4 cup grated cucumber (squeezed dry)
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 small garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • Pinch of salt

Instructions

  1. Cook the Orzo: In a saucepan, bring water or chicken broth to a boil. Add the orzo and salt, then cook according to package instructions until tender. Drain any excess liquid if necessary and toss the cooked orzo with olive oil to prevent sticking.
  2. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Add the sliced chicken breasts and coat them well. Let the chicken marinate for 15 minutes to absorb the flavors.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken slices and cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
  4. Prepare the Sauce: In a small bowl, combine plain Greek yogurt, crumbled feta cheese, grated cucumber (well-drained), lemon juice, olive oil, minced garlic, chopped fresh dill, and a pinch of salt. Mix thoroughly until the sauce is creamy and evenly blended.
  5. Assemble Bowls: Divide the cooked orzo evenly among serving bowls. Top each bowl with cooked chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped fresh parsley to add freshness and color.
  6. Finish & Serve: Generously drizzle the tzatziki feta yogurt sauce over each assembled bowl. Serve the dish warm for a delightful and balanced meal.

Notes

  • To make this recipe gluten-free, substitute orzo with quinoa or gluten-free pasta.
  • For extra flavor, marinate the chicken a few hours ahead or overnight if time permits.
  • Ensure the grated cucumber for the sauce is squeezed dry to prevent watery sauce.
  • Leftover orzo bowls can be stored in the refrigerator for up to 3 days; add fresh sauce before serving.
  • Adjust salt and seasoning according to your taste preference.

Nutrition

Keywords: Lemon chicken, Dijon mustard, orzo pasta, tzatziki sauce, Greek yogurt, feta cheese, Mediterranean bowl, healthy dinner, quick meal, poultry recipe

Find it online: https://maicook.com/rzo-bowl-with-tzatziki-feta-yogurt-sauce-recipe/